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Closeup of cauliflower fritters on a plate drizzled with yogurt sauce.

Cauliflower Fritters (Kounoupidi Tiganites)

Course Appetizer
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author Marissa


  • 5 cups cauliflower florets
  • ½ cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 2 tablespoons butter melted and slightly cooled
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped parsley
  • extra light olive oil


  • Steam cauliflower until fork-tender (don't let it get mushy). Remove from heat and set aside to cool.
  • In a medium size bowl, beat the egg and whisk in the milk until combined. Gradually add in the flour and salt and continue whisking until a batter is formed.
  • Add parsley and butter and stir until combined. Set aside.
  • Chop the steamed cauliflower into small bite-sized pieces.
  • Fold the cauliflower into the batter until well combined. Set aside.
  • Pour olive oil into a 9-inch cast iron skillet until it's about a ¼ inch high. Heat over medium-high heat.
  • Once the oil is very hot, reduce the heat to medium, and add spoonfuls of the batter (2 tablespoons per fritter) to the pan in batches of 4-5. Cook until golden brown, about 3-4 minutes per side.
  • Remove fritters with a slotted spatula or spoon and place on a plate lined with paper towels. Sprinkle with a little more salt if desired.
  • Serve with tzatziki and enjoy!